Chicken and Cauliflower Rice Crock Pot Soup

Ingredients

• Avocado oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, chopped
• 3 cups carrots, chopped
• 3 cups celery, chopped
• 2 bags frozen cauliflower rice
• 3 Tbsp chopped fresh parsley (plus more for garnish)
• 6 cups bone broth
• ½ tsp sea salt
• ½ tsp black pepper
  
  
  

Instructions

1. In a large skillet, heat a little avocado oil over medium heat. Add the chopped chicken, season with salt and pepper, and cook until browned and about halfway cooked through.
2. In the same skillet, add more avocado oil if needed and sauté the onion and carrots until they start to soften, about 5 minutes. Add the minced garlic and cook for another 1–2 minutes.
3. Transfer the sautéed vegetables to the bottom of the crock pot. Add the partially cooked chicken on top.
   Add the celery, frozen cauliflower rice, parsley, bone broth, sea salt, and black pepper. Stir everything to combine.
4. Cover and cook on low for about 7 hours, or until the chicken is fully cooked and the vegetables are tender.
5. Before serving, stir well and adjust seasoning if needed. Top with extra parsley and a splash of hot sauce, if desired.